Monkey Eagle Brewery is a microbrewery serving world-class beers, all brewed from their base in Tagaytay. Although the owners started brewing a couple of years earlier, it was not until 2014 that a complete 50-liter brewery system was set up in the house of one of its founders that the company was officially founded.

The lunch starts off with their version of a Michelada – a salt-rimmed lemon-infused lager. Perfect starter drink for me – fruity with very little hints of bitterness.

Monkey Eagle Brewery’s (MEB) co-owner, Ricardo C. Lopa, Jr shares the story of how MEB came to be with a slight sidebar on the difference between commercial breweries and microbreweries.

Hors d’oeuvres (Black Sesame Rice Balls and Canapés) are served as the lecture moves on to discuss the main ingredients of craft beer. Heads nod and I hear a murmur of yeses as they touch on the antibacterial properties of hops – the main ingredient of beer.

The slight hint of fruitiness from the Saison matched the bright notes of the Pork and Salmon Sinuglaw. The pork and salmon crackling also provided a great contrast to the soft textures of the Sinuglaw.

This medium-bodied American Pale Wheat Ale with a slight fruitiness and moderate bitterness works great with seafood and cheese. Privatus served this craft beer with four-cheese (Parmesan, Cheddar, Mozzarella, and Blue Cheese) baked Aklan oysters.

Third Course: Burning Matt Pale Ale and Radical Wagyu Sliders

This was one of the beers I easily drank without question – smooth, refreshing, and citrusy – and the exquisite pairing of the Wagyu Slider with crab fat sauce was so flavorful that I just kept wanting to chug and chow.

Fourth Course: Potion 28 India Pale Ale and Pickled Smoked Quail Eggs

Surprisingly, I liked this one the most although it’s said to be the most bitter of the lineup. Around this time, I was careful not to down it as they regard this beer as a “truth serum” after a couple of rounds. The pickling process piqued my curiosity as it made the quail eggs firmer than I expected.

Dessert: Unnamed Porter with Mini Lemon Cheesecake with Sea Salt

The lunch ends with a fine and tasteful lemon cheesecake with a 50:50 crust to filling ratio paired with a dark porter that’s still in the experimental brewing stages.

FINAL THOUGHTS

While I’m not originally a big fan of beer (or alcohol, in general), I did find myself downing most of the drinks. I’ve always found that utilizing an educational approach is a highly effective way for me to develop a sense of appreciation for something I’m unfamiliar with. Getting slightly tipsy at high noon may not have been the brightest of ideas, but the invaluable knowledge I gained more than makes up for it.

Whether you’re a beer connoisseur or just someone who would like to learn more about craft beer, this is an awesome event you should consider going to.